Fluffy Buttermilk Pancakes Stack

Fluffy homemade buttermilk pancakes are a classic breakfast favorite that never fails to please. This recipe makes a large batch quickly and easily, delivering tender, light pancakes with just the right amount of fluff and a subtle tang from the buttermilk. Whether you're cooking for a weekend brunch or a special occasion, these pancakes will become a go-to in your kitchen.

I first made these on a lazy Sunday morning, and now my family asks for them every weekend. The batter is forgiving and quick to mix, making it ideal for beginners and busy cooks alike.

Ingredients

• All-purpose flour: Two cups for the perfect structure and chew try to use fresh flour for best texture
• Granulated sugar: Two tablespoons add just the right touch of sweetness without overpowering
• Baking powder: Two teaspoons to help your pancakes rise and stay fluffy throughout cooking
• Baking soda: Half a teaspoon works with the acidity of buttermilk for lift and tenderness
• Fine sea salt: A quarter teaspoon to enhance the overall flavor profile
• Low-fat buttermilk: Two and a quarter cups create the tender crumb and subtle tang look for fresh buttermilk for best results
• Large eggs: Two provide richness and binding free-range eggs make a difference in flavor
• Vanilla extract: One teaspoon adds warmth and depth use pure vanilla for best aroma
• Unsalted butter melted: Three tablespoons add moisture and richness use quality butter for flavor
• Light olive oil: To lightly grease the cooking surface without smoking or interfering with browning

Step-by-Step Instructions

Dry Mix:

Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk thoroughly until evenly blended to ensure every pancake bakes evenly.

Wet Mix:

In a separate medium bowl, mix buttermilk, eggs, and vanilla with a whisk until fully combined, creating a smooth liquid base.

Combine Wet and Dry:

Pour the wet mixture into the dry ingredients and whisk gently by hand until just combined. The batter should look lumpy. This will keep the pancakes light and fluffy.

Add Butter:

Slowly whisk in the melted butter until it barely incorporates into the batter. Avoid overmixing to prevent tough pancakes.

Preheat the Pan:

Heat a large skillet or griddle to medium heat, aiming for about 325 to 350 degrees Fahrenheit. Lightly brush or spray the surface with olive oil to prevent sticking without overpowering flavor.

Cook Pancakes:

For four-inch pancakes scoop about a quarter cup of batter per pancake. For six-inch pancakes use about one-third cup. Cook for approximately three minutes or until bubbles form and pop on the surface, then flip and cook another three minutes until golden and cooked through.

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My favorite ingredient has to be the buttermilk because it gives every bite a slight tang that makes these pancakes taste classic and comforting. I still remember my kids’ wide eyes the first time they realized pancakes could be this fluffy without any fancy ingredients.

Storage Tips

Cooked pancakes freeze beautifully when stacked with parchment between each one and wrapped tightly in a freezer-safe bag. When reheating, a quick toast or skillet crisp brings back the fresh-made texture. If storing in the fridge, wrap them well to keep them moist and reheat gently to avoid drying out.

Ingredient Substitutions

You can use whole milk with a tablespoon of lemon juice or vinegar to mimic buttermilk if you don’t have it on hand. Brown sugar can replace granulated sugar for a hint of molasses flavor. For a dairy-free option, try almond or oat milk with lemon juice but expect slight differences in taste and texture.

Serving Suggestions

Serve these pancakes with warm maple syrup and a pat of butter for a classic finish. Fresh berries or sliced bananas add bright contrast while a dollop of yogurt or whipped cream turns them into a special treat. For a savory twist try topping with crispy bacon or a drizzle of honey and chopped nuts.

Cultural Context

Buttermilk pancakes have roots in traditional American cooking, especially popular in the Midwest and South where buttermilk was a common household staple. This recipe honors that rich history by combining simple ingredients with classic techniques passed down through generations, resulting in a breakfast that feels timeless.

Recipe FAQs

→ What makes these buttermilk pancakes fluffy?

The combination of baking powder, baking soda, and buttermilk creates bubbles that lighten the batter, resulting in soft, fluffy pancakes.

→ Can I prepare the batter in advance?

Yes, the batter can be refrigerated for up to 1 hour before cooking to help flavors meld without compromising fluffiness.

→ How do I know when to flip the pancakes?

Flip when bubbles form and begin to pop on the surface, and the underside is golden brown, usually around 3 minutes per side.

→ What’s the best way to keep pancakes warm before serving?

Place cooked pancakes in a 200°F oven on a baking sheet to maintain warmth without drying them out.

→ How can leftovers be stored and reheated?

Wrap leftovers in foil and refrigerate up to a week or freeze in a zip-top bag for up to 6 months. Reheat gently in an air fryer, toaster, or skillet.